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Restaurant and bar menu

Tarken Bistro

Daily Blackboard Specials with two courses from £9.99

*****

Sample Tarken Menu

Bowl of today's fresh Soup homemade bread rolls 4.25

Cullen Skink homemade bread rolls 5.25

Warm Chicken and Lanark Blue Pudding confit tomato, lime and dill dressing 5.95

Carpaccio of Smoked Venison hazlenut and wild thyme dressing, parmesan shavings 6.50

Rabbit and Wild Mushroom Terrine beetroot and oragne chutney, truffle oil dressing 6.25

****

Starter or Mains

Pan seared Scrabster Sea Scallops Murray's black pudding, cauliflower puree, minted green pea veloute 8.95 / 15.25

Haggis, Neeps & Tatties white onion, thyme and whisky cream 5.75 / £10.25

Thai Cured Home Smoked Shetland Salmon sweet pickled cucumber, sweet chili dressing 6.15 / 11.95

Spiced Crab Cakes courgette and carrot noodles, sweet chilli sauce 6.25 / 11.50

****

Mains

Braised Scotch Beef Steak casserole of root vegetables and pulses, cheese and herb scone 14.95

Beer Battered Fish and Chips crushed garden peas, homemade tartar sauce 10.75

Murray 's Pork, Leek and Apricot Sausages red onion marmalade, seasonal greens, creamed potatoes 10.95

Supreme of free range Chicken Breast baby onion, bacon and mushroom ragout, soba noodles 11.95

Pave of Shetland Salmon creamed leeks and broad beans chive mash, lemon butter sauce 12.25

Venison and Root Vegatable Casserole grain mustard mash, crisp Argyle ham wafers 14.95

Pan fried Calves Liver creamed spinach, roast butternut squash, fondant potato and garlic pan gravy 12.75

Open Steak and spring Onion Pate (some may call it a burger) tomato and chilli jam, hand cut chips 10.50

Pan seared Scotch Rib Eye Steak roast vine tomato, field mushrooms and homemade chips 16.95

Chefs's Scrabster Fish Pie parmesan mash tiopping, french style peas and lettuce 12.95

Side Orders

potatoes, fries, mash or boiled 2.50 tomato herb and onion salad 3.95; mixed seasonal vegetables 2.50 homemade bread rolls 2.50; mixed salad 3.95

****

Desserts

at 4.95

Apricot and toasted Almond Bread and Butter Pudding drambuie creme anglaise

Dark Chocolate and Glayva Tart praline ice cream, vanilla sauce

Orange Flower Creme Brulee pistachio ice cream, mini toffee apples

Roast Banana ahd Dark Rum Cheesecake rich toffee sauce, double cream

Summer Berry 'Stacks' heather honey and cinnamon ice cream, fresh fruit coulis

Home made Sorbet or Ice Cream

****

Glass of Trentham Noble Taminga - 3.95
Half Bottle of Trentham Noble Taminga - 13.00
Half Bottle of Hollick "The Nectar" Botrytis Riesling - 17.00

Trilogy of seasonal Scottish Cheese
Dunsyre Blue, Morangie Brie, Drumloch Glazert,
Lanark Blue, and Kintyre Smoked with oatcakes,
walnut bread kumquat confiture
(please allow 10 minutes for cheese to breathe)

Glass of Smith Woodhouse ‘97 Port - 3.90

'After eating, an epicure gives a thin smile of satisfaction; a gastronome, burping into his napkin, praises the food in a magazine: a gourmet, repressing his burp, criticizes the food in the same magazine; a gourmand belches happily and tells everybody where he ate.'
William Safire, New York Times 1985

Mysore or Columbian Coffee and Home Made Petit Fours - 3.50
Mysore or Columbian Coffee - 1.75
Espresso or Cappuccino Coffee - 1.75

'After a good dinner, one can forgive anybody, even one's relations'
Oscar Wilde